Dietary principles of diabetic patients should be carefully designed according to the patient's condition, characterized by reasonable control of calorie intake on the basis of a reasonable distribution of carbohydrates, fats, proteins into the amount of corrective measures for disorders of glucose metabolism caused by blood glucose, urea, dyslipidaemia and other clinical symptoms.
Currently, it is believed that carbohydrates should not be controlled too tightly. Control of carbohydrate intake is usually considered the key to diabetes dietary treatment. However, it should not be too low, too little carbohydrate in the diet is not easy to be tolerated by the patient, at the same time, the body uses fat metabolism to supply energy due to the lack of sugar, it is more likely to acidosis. For fasting blood sugar normal diabetic patients, or at the same time the application of sulfonylurea hypoglycemic patients, as well as insulin with certain diabetes, the general supply of carbohydrates should account for 50 ~ 65% of the total calories, about 200 ~ 350g per day, equivalent to the staple food of about 250 ~ 400g.